In a large bowl, combine the tomato, cucumber, red onion, kidney beans, tofu, and basil. Just before serving, toss with balsamic vinaigrette salad dressing, and season with salt and pepper.
In a large bowl, mix the romaine lettuce, strawberries, feta cheese, dried cranberries, dried apples, and pine nuts. Toss with the raspberry vinaigrette salad dressing to serve.
ixture of flour, 1 teaspoon salad dressing mix and pepper. Heat 1
Place the spinach leaves and salad dressing in a large bowl.
and toss to mix well.
Divide the mixture between 4 salad plates.
Top the spinach on each plate with a quarter of the.
apples, cranberries, nuts, and cheese.
Serve immediately.
Stir black-eyed peas, diced tomatoes and green chiles, banana peppers, and balsamic vinaigrette salad dressing together in a bowl.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, toss together the romaine, beets, onion, cheese and dressing until evenly coated. Sprinkle with the crumbled bacon and serve immediately.
In a large salad bowl, combine the salad greens, almonds, feta cheese, apple, red onion and raisins. Toss to blend. Apply salad dressing to individual servings.
In a salad bowl, toss together the avocado, watermelon cubes and spinach. Stir in salad dressing just before serving.
Microwave or saute onion and bell pepper until soft; set aside to cool.
In a large salad bowl, combine the onion, pepper, salad greens, deli meat and tomato. Sprinkle with the onion powder, garlic powder, black pepper and salt. Toss to mix.
Pour on enough salad dressing or vinegar to coat, toss again and serve.
Put Italian dressing in a bowl.
Add eggs, tomato and parsley and mix together.
Pour over salad.
Strain lentils and place in a large bowl. Pour in 1/2 of the salad dressing, and stir to coat. Place in the refrigerator while preparing other vegetables. Add feta cheese, cucumber, tomato, and red onion. Cover, and refrigerate for 1 hour.
Stir in remaining dressing when ready to serve. May be kept, covered, in the refrigerator for up to 3 days.
Toss arugula, tomatoes, mozzarella cheese balls, and croutons in a large bowl.
Whisk basil paste into the balsamic salad dressing; pour on salad and toss to combine. Season salad with salt and black pepper, if desired.
In a large serving bowl, toss together the iceberg lettuce, leaf lettuce, carrots, broccoli, radishes and tomatoes. Place the grapes on top. You may chill the salad until needed at this point if you wish.
Just before serving, sprinkle in the almonds and feta cheese. Toss with the salad dressing to taste, if desired.
Mix the tuna, onion, salad dressing, olives, and feta cheese together in a bowl.
Cook pasta in boiling salted water until al dente. Drain and rinse.
In a large bowl combine the broccoli, cauliflower, tomatoes, chives, crabmeat and pasta. Pour entire bottle of oil and vinegar salad dressing over all and toss to coat.
Cut dandelion leaf blades away from their midveins, which can be bitter. Chop leaf blades. Transfer to a large bowl; mix in feta cheese, onion, red bell pepper, yellow bell pepper, and garlic.
Stir salad dressing, Worcestershire sauce, and Italian seasoning into the bowl. Cover with plastic wrap and chill until flavors combine, about 1 hour.
Stuff each tomato half with some of the dandelion mixture. Sprinkle with Parmesan cheese.
In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done.
Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing and sugar. Cover, refrigerate, and serve cold.
In a large bowl, combine the spinach, cabbage, carrots and bell pepper. Add enough salad dressing to coat. Toss, and sprinkle with pumpkin seeds and salt and pepper if desired.
In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done.
Transfer rice to a serving bowl and stir in onion, celery, cranberries and salad dressing.
Cover, refrigerate and serve cold.
In a large serving bowl, toss together the tomatoes, avocados and red onion.
Dust lightly with black pepper and pour salad dressing over.
Cover and chill for at least one hour before serving to blend flavors.